Roasted Butternut and Sage Sauce Lasagne



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Oh my gosh, if it gets any colder out there, I’m going to just… dig into this lasagne, the entire casserole dish, in front of a fire. And then I’ll make another to gift to you because squash and cheese are magic, definitely. Thank you, Mary, for gifting us with our new go-to lasagne recipe. -Maggie

There are New Year’s Resolutions, and then there are new year’s resolutions.  There are the big, loud pronouncements like LOSE WEIGHT and GO TO THE GYM EVERY DAY and then there are the quieter vows to maybe chill out a little bit and don’t take everything so personally. This recipe falls squarely in the latter category, because, as you’ll note, it is not gluten-free or low-carb and, frankly, in no way resembles a salad or a green smoothie.

What this recipe is, however, is comforting, and it ties in nicely with my quiet promise to be a giver of good energy.


Lasagne is my number one, go-to dish for giving. What’s great about this recipe is that it’s one that you can bet most traditional lasagne eaters don’t have in their repertoire. It’s a unique spin on the ultimate comfort food, and is remarkably hearty and rich. Almost decadent. And totally gratifying.


While this recipe is a bit labor-intensive (do not – I repeat, do not – leave the sage cream sauce unattended while making it), it’s special enough to warrant the time spent. Handing someone – a neighbor who just had back surgery and is utterly miserable, the couple down the street who just had their first baby – a weighty dish of this lasagne is like wrapping them in a warm blanket. It’s letting them know that they’re loved.

And that, my friends, is what 2015 will be about for me.



Roasted Butternut and Sage Sauce Lasagna

Makes: 1 9-x13-inch lasagne


  • 1 (1 1/2 pound) butternut squash, peeled, seeds removed, and cut into 1-inch cubes
  • 1 tablespoon extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1/4 cup water
  • 1/4 cup unsalted butter
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1/4 cup all-purpose flour
  • 3 1/2 cups light cream
  • 1/2 cup loosely-packed fresh sage leaves, roughly chopped
  • 12 lasagna noodles, cooked according to package instructions
  • 2 1/2 cups shredded whole-milk mozzarella cheese
  • 1/2 cup grated Parmesan


  1. Preheat the oven to 425°F.
  2. In a large bowl, toss the cubed squash with olive oil until well-coated and season generously with salt and pepper. Spread in one layer in a large baking sheet. Roast in oven for 10 minutes, then stir squash and roast for about 10 to 15 minutes more, or until fork-tender and starting to turn golden brown.
  3. Remove squash from oven and let cool. Transfer to a food processor, add water, and pulse until pureed. Set aside.
  4. Lower the oven temperature to 350°F.
  5. Combine the butter, shallots, and garlic in a saucepan and cook over medium heat, stirring frequently, until the butter is melted and the shallots are softened. Whisk in the flour until smooth, and continue whisking for 1 minute. Gradually whisk in the light cream until smooth. Increase the heat to medium-high, and bring to a boil. Immediately reduce the heat to medium-low and simmer for about 5 minutes, whisking often, until the sauce starts to thicken. Remove from heat and allow to cool slightly.
  6. Transfer half of the sauce to a blender. Add the sage and blend until well combined. Return the sage sauce to the pan and stir to mix it in with the remaining sauce. Season with salt and pepper to taste.
  7. Lightly butter a 9- x 13-inch glass baking dish. Evenly coat the bottom of the buttered baking dish with about 3/4 cup of the sage sauce. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles, then sprinkle with 1/2 cup of mozzarella cheese, and then drizzle 1/2 cup of sage sauce evenly over the noodles. Repeat this layering 3 more times.
  8. Cover the baking dish with foil and bake for 40 minutes. Remove the foil and sprinkle the remaining mozzarella and Parmesan cheeses over the lasagne. Continue baking, uncovered, until bubbly and golden, about 15 minutes longer. Let stand for 15 minutes before serving.
Photos styled and taken by Mary Swenson.

Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic StudioFollow Maggie Battista on Instagram.